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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space. Ingredients:
7 cups cooked wild rice, cooled |
1 cup chopped pecans, toasted |
1 cup thinly sliced green onion |
1/2 cup dried cranberries |
1/2 cup dried cherries or additional dried cranberries |
1/2 cup golden raisins |
1/4 cup slivered almonds, toasted |
1/2 cup minced fresh parsley |
1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes |
dressing: |
1/2 cup orange juice |
1/3 cup cider vinegar |
1/4 cup olive oil |
1 tablespoon lime juice |
2 teaspoons sugar |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for 2 hours or until serving. Yield: 12-14 servings.
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